Tangy Rhubarb Sorbet with Pistachio Brittle in 35 Minutes

Oh, do I have a treat for you! When summer hits and the rhubarb is at its peak, I can’t resist making this gorgeous rhubarb sorbet with pistachio brittle. It’s my go-to when I need something refreshing but don’t want to fuss with complicated desserts. The tangy-sweet sorbet paired with that crunchy, nutty brittle? Absolute magic. And the best part? It only takes three main ingredients for the sorbet itself – rhubarb, sugar, and water. That’s it! The pistachio brittle adds just the right amount of fancy without making it fussy. Trust me, one spoonful of this vibrant pink sorbet with those golden shards of brittle, and you’ll be hooked.

Why You’ll Love This Rhubarb Sorbet with Pistachio Brittle

This recipe has become my summer obsession for so many reasons:

• Crazy simple – Just 3 main ingredients for the sorbet (rhubarb, sugar, water) means less time in the kitchen and more time enjoying
• Refreshingly tart – That perfect balance between sweet and tangy that makes your taste buds dance
• Quick to make – From chopping to freezing, you’re looking at about 35 minutes total
• Showstopper presentation – The vibrant pink sorbet with golden brittle shards looks like you spent hours
• Customizable sweetness – Adjust the sugar to your taste depending on how tart your rhubarb is

Ingredients for Rhubarb Sorbet with Pistachio Brittle

Gathering your ingredients is the first step to sorbet success! I like to separate everything into two groups – the sorbet components and the brittle components. This way, you won’t accidentally add honey to your rhubarb (though that wouldn’t be the worst mistake, would it?). Here’s what you’ll need:

For the Rhubarb Sorbet:

• 2 cups chopped rhubarb – Look for bright pink stalks with minimal blemishes. The redder the rhubarb, the more vibrant your sorbet will be!
• 1/2 cup sugar – Regular granulated works perfectly here. I sometimes use half white, half brown sugar for deeper flavor.
• 1/4 cup water – Just enough to help the rhubarb break down without making the mixture too watery.

For the Pistachio Brittle:

• 1/2 cup shelled pistachios – Raw or roasted both work. I prefer unsalted so I can control the seasoning.
• 1/4 cup honey – The glue that holds our brittle together! Use a good quality honey – you’ll taste the difference.

See? Nothing fancy or hard to find. Just simple ingredients that transform into something extraordinary. Now let’s get cooking!

How to Make Rhubarb Sorbet with Pistachio Brittle

Now for the fun part – turning those simple ingredients into something magical! Don’t let the fancy name fool you – this comes together so easily. Just follow these steps and you’ll be scooping up heaven in no time.

Step 1: Cook the Rhubarb

First, grab your chopped rhubarb, sugar, and water. Toss them all into a medium saucepan over medium heat. Stir occasionally as it comes to a gentle simmer – you’ll see the rhubarb start to break down after about 5 minutes. Keep cooking until the rhubarb is completely soft and almost falling apart, about 10 minutes total. You’re looking for a texture similar to applesauce. If your rhubarb is extra tart, now’s the time to add another tablespoon of sugar – taste and adjust!

Step 2: Blend and Freeze

Let the rhubarb mixture cool slightly, then pour it into your blender. Blend until completely smooth – no chunks allowed! If you have an ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions (usually about 20-25 minutes). No machine? No problem! Pour into a shallow dish, freeze for 1 hour, then stir vigorously with a fork. Repeat every 30 minutes until frozen (about 3-4 hours total).

Step 3: Prepare the Pistachio Brittle

While the sorbet churns, make your brittle. Toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Add the honey and stir constantly as it bubbles and thickens – careful, this gets HOT! Once golden (about 2 minutes), pour onto parchment paper and spread thin. Let cool completely – it’ll harden as it cools. Pro tip: Don’t touch it while hot unless you want sticky fingers!

Step 4: Serve and Enjoy

When ready to serve, break the cooled brittle into rustic shards. Scoop the sorbet into bowls or glasses and top with the brittle pieces. A sprig of fresh mint makes it extra pretty if you’re feeling fancy. The contrast of cold, tangy sorbet with that warm, nutty crunch? Pure summer bliss!

Tips for Perfect Rhubarb Sorbet with Pistachio Brittle

After making this recipe more times than I can count, I’ve picked up some tricks that make all the difference:

• Choose the reddest rhubarb you can find – The deeper the color, the more vibrant your sorbet will be. Those pale green stalks just don’t give the same gorgeous pink hue.
• Taste as you go – Rhubarb’s tartness varies, so adjust the sugar after cooking. Too tart? Add another tablespoon. Too sweet? A squeeze of lemon balances it out.
• Store sorbet airtight – Press plastic wrap directly on the surface before freezing to prevent ice crystals. It keeps beautifully for a week this way.
• Brittle storage hack – Keep leftover brittle in an airtight container with parchment between layers. It stays crisp for 2 weeks (if it lasts that long!).

These little touches take this simple dessert from good to “wow, did you really make this?” territory!

Variations for Rhubarb Sorbet with Pistachio Brittle

One of my favorite things about this recipe is how easily you can play with it! Here are some delicious twists I’ve tried when I want to mix things up:

• Nut swaps – Not a pistachio fan? Try toasted almonds or hazelnuts in the brittle instead. Walnuts add a lovely earthiness that pairs beautifully with the rhubarb’s tang.
• Spice it up – Add a teaspoon of grated fresh ginger to the rhubarb while it cooks for a lovely warm kick. A pinch of cardamom in the brittle takes it to another level too!
• Berry boost – Toss in a handful of strawberries when cooking the rhubarb for a classic flavor combo. The color becomes even more vibrant, and the sweetness balances beautifully.

The basic recipe is perfection as-is, but don’t be afraid to make it your own. That’s half the fun of cooking!

Serving Suggestions

This rhubarb sorbet with pistachio brittle is so versatile – it shines in so many settings! Here are my favorite ways to serve it:

• Brunch showstopper – Serve small scoops alongside lemon ricotta pancakes or French toast for a refreshing contrast to rich breakfast dishes. The bright flavors wake up your taste buds!
• Elegant dessert – Layer it between crumbled shortcake biscuits for a deconstructed strawberry shortcake vibe (but with that wonderful rhubarb tang). Top with extra brittle for crunch.
• Afternoon pick-me-up – Pair with crisp lemon cookies for the perfect balance of tart and sweet. It’s my go-to when friends drop by unexpectedly in summer – so impressive yet so easy!

Honestly? Sometimes I just eat it straight from the container with a spoon when no one’s looking. No judgment here!

Storage and Reheating

Here’s the beautiful thing about this dessert – it actually gets better after a day in the freezer! The flavors in the rhubarb sorbet deepen and mellow, while the pistachio brittle stays perfectly crisp if stored right. Here’s how I keep everything fresh:

The sorbet will keep like a dream for up to 1 week in the freezer. I always press a piece of plastic wrap directly onto the surface before sealing the container – this prevents those pesky ice crystals from forming. If you’ve got one of those fancy ice cream storage containers with the tight seal, even better!

As for the brittle, store it in an airtight container at room temperature with parchment paper between layers. It’ll stay crunchy and delicious for 2 weeks (though let’s be real – it never lasts that long in my house!). No need to refrigerate – the honey acts as a natural preservative.

Now, reheating? Not necessary! The sorbet scoops beautifully straight from the freezer, and the brittle is meant to be enjoyed at room temp. If your sorbet gets too hard, just let it sit on the counter for 5 minutes before scooping. Easy peasy!

Nutritional Information

Now, I’m no nutritionist, but I know many of you like to keep track of what you’re eating (especially when something tastes this good!). Here’s the scoop on the nutritional breakdown for this rhubarb sorbet with pistachio brittle. Just remember – these values are estimates and can vary based on your specific ingredients and portion sizes.

Per serving (about 1/2 cup sorbet with brittle topping), you’re looking at:

• 180 calories – Not bad for such a satisfying dessert!
• 6g fat – Mostly from those heart-healthy pistachios
• 32g carbohydrates – The natural sugars from the rhubarb and honey do most of the work here
• 3g protein – Thanks to our nutty little friends
• 2g fiber – Rhubarb brings some gut-friendly fiber to the party

Compared to traditional ice cream, this is a much lighter option that still delivers on flavor. And since it’s naturally vegetarian and can easily be made vegan (just swap the honey for maple syrup), it’s a crowd-pleaser for all sorts of eaters. Now go enjoy that guilt-free scoop!

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